• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pan Seared Salmon
  • 20g Cooking Oil
  • 400g Portioned Salmon (200g/pcs)
  • Salt, to taste
  • Course Black Pepper, to taste
  • Sautéed Baby Spinach
  • 10g Cooking Oil
  • 100g Baby Spinach
  • Salt, to taste
  • Course Black Pepper, to taste
  • Creamy Cream Cheese Spread
  • 80g Anchor Cream Cheese, softened
  • 80g Anchor Extra Yield Cooking Cream
  • Other
  • 2pcs Puff Pastry, large
  • 30g Egg Wash
  • 20g Baby Spinach
  • 20g Cherry Tomato
  • 5g Olive Oil
  • 10g Perfect Italiano Grated Parmesan


    Pan Seared Salmon
  1. Marinate the salmon with all ingredients
  2. Heat a cast iron pan, add a thin layer of oil & then sear the salmon on both sides, then set aside
  3. Sautéed Baby Spinach
  4. Heat cooking oil in a pan then add in spinach, season well and set aside
  5. Creamy Cream Cheese Spread
  6. Using a food processor, beat the cream cheese until soften and then mix in cooking cream slowly and until the mixture are smooth & creamy, add seasoning if required
  7. To Assemble
  8. Take a baking pan & line with parchment paper
  9. Place the puff pastry on the baking tray and then layer all ingredients on the center with sautéed spinach, creamy cream cheese and seared salmon
  10. Cover the whole ingredients with puff pastry and brush with egg wash & bake in preheated oven with the temperature of 200°C for 25 minutes
  11. Serve it whole or you may cut it in half together with mixture of baby spinach, cherry tomato, a drizzle of olive oil & top with parmesan. Serve!

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